ZINGY PORK & NOODLE SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

• 2 tbsp peanut oil

• 500g pork mince

• 2 garlic cloves, crushed

• 2 brown shallots, thinly sliced on a mandoline

• 2 tsp grated fresh ginger

• 250g dried rice vermicelli noodles • 150g snow peas, trimmed, thinly sliced

• 175g vine sweet mini capsicums, deseeded, quartered, halved

• 4 kaffir lime leaves, shredded

• 1 cup loosely packed fresh coriander leaves

• 1 cup fresh mint leaves

• 1 fresh long green chilli, thinly sliced

• Shredded long green onions, bean shoots, lime wedges, chopped peanuts, to serve DRESSING

• ¼ cup fresh lime juice

• 2 tbsp fish sauce

• 2 tbsp brown sugar

1 In a wok, heat half the oil on high. Saute pork 8 mins until browned, breaking up lumps with back of spoon.

2 Add garlic, shallots and ginger. Saute 1 min. Transfer to a bowl and set aside.

3 Place noodles in a bowl and cover with boiling water.

Set aside 1 min until softened. Drain and rinse under cold water. Drain well.

4 In same wok, heat remaining oil on high. Stir-fry snow peas, capsicum and lime leaves 1 min. Return pork mixture to wok.

5 DRESSING In a small jug, combine all ingredients. Season to taste.

6 In a large bowl, toss noodles, pork mixture, half the herbs, chilli and dressing.

7 Serve with green onions, bean shoots and lime wedges. Sprinkle with peanuts and remaining herbs.